Vin de California

Adam Vourvoulis spent fifteen years as a sommelier and wine director at some of Los Angeles's most significant restaurants before founding Vin de California in 2016. The project is everything his career in the dining room was not: small, independent, irreverent, and committed entirely to the kind of honest winemaking he spent years championing from the other side of the table. Pasadena's first commercial winery in nearly a century, Vin de California makes wine the way Adam talks about it: directly, without apology, and with a sense of humor.

Heritage Varieties, Natural Methods

Vin de California works with heritage and immigrant grape varieties grown in Santa Barbara County and the broader Central Coast. The wines are made with spontaneous fermentation using native yeasts, no fining, no filtration, and zero added sulfur dioxide. Organic farming practices, uncertified, guide the viticulture. The approach is consistent with the most demanding zero-zero standards in California natural wine.

The Galaxy, the Zed, and the Pet-Nat

The portfolio includes the Galaxy Barbera, a red from Santa Barbara County; Zed, a blend drawing on Tempranillo and other heritage red varieties; a Pinot Noir; and a pet-nat made from a soft blend of Pinot Noir and Chardonnay. The wines carry a casual directness in their labels and names that mirrors Adam's approach to wine culture at large. He is known online as @natural_whine, produces Natural Disasters, a podcast with wine writer Marissa Ross, and makes cheeky wine-themed merchandise. The wines, however, are entirely serious.

Wine Without the Ceremony

What makes Vin de California distinctive is not just what goes into the bottles but what has been removed from the experience of drinking them. Adam has spent a career fighting against wine's tendency toward exclusivity and performance, and his own project reflects those values at every level. The wines are excellent, priced honestly, and made with genuine conviction. They belong to everyone who loves wine and resents being made to feel otherwise.

Italian Wine Regions

Valpolicella is versatility in a glass—cherry-bright Valpolicella, velvet Ripasso, and contemplative Amarone, all shaped by...
Etna is energy in a glass: Nerello Mascalese and Carricante channel lava flows, altitude, and...
Barolo is Nebbiolo at its most articulate—perfume and power shaped by Tortonian and Serravallian soils...

French Wine Regions

Savoie, nestled in the heart of the French Alps, represents one of France's most distinctive...
The Rhône Valley, in southeastern France, borders the Alps to the east and the Massif...
Bordeaux, located in southwestern France, is bordered by the Atlantic Ocean to the west and...

Natural Winemakers

Heydi Bonanini practices heroic viticulture on terraced cliffs above Riomaggiore, producing Cinque Terre whites and the legendary Sciacchetra from rescued indigenous varieties.
Weingut Niklas is a family-run Alto Adige estate in Kaltern where Dieter Solva farms 7 hectares of calcareous mountain soils to produce precise, aromatic whites and structured Lagrein reds that have carried the family name for over 50 years.
A molecular biology graduate turned sparkling-wine cult figure, Michael Cruse founded Cruse Wine Co. in Petaluma to make fresh, serious, distinctly Californian wine, including old-vine Valdiguie.